Beef Short Rib Question

[Bytor]

So, this is the first time I have cooked short ribs that have been cut individually. Understanding that cook times are all approximate, if I set these on at 225, how long "should" it take to get near the 200 IT mark? I have no idea and I at least just want something to consider, knowing I can always let them rest, if they get done sooner. I would have rather had a 3-4 rack of these, but I hardly ever see any type of beef rib for sale.

Thanks!

 

[chef jimmyj]

Those Flanken Cut Ribs go fast. About 2 hours at 225, give or take. They are Great Marinated and Grilled...JJ

Grillin' BEEF Marinade

1C Soy Sauce
1C Brown Sugar
1/2C Minced Onion or 2T Onion Flakes*
1/2C Mirin or Wine (Any)
1ea Korean Pear, Delicious Apple, peeled and pureed or 1/2C Apple Sauce.
2Tbs Minced Garlic
1Tbs Minced or Grated Ginger
1Tbs Sesame Oil
1Tbs Sriracha (Optional)
Combine all and Marinate 2 Flank or other Steaks, 24 to 48 hours. Makes great Jerky too. Up to 4 pounds of Beef Strips.
NOTE:* I remember Dad using Dry Onion Flakes, but Fresh Onion works too.

 

[chilerelleno]

First off, the way those are cut do not slow smoke them unless you want leather.
Those are cut Kalbi/Korean style aka Flanken, i.e thin cut across the bones.
Best cooked over med-high to high direct heat, BBQ grilling not smoking.
You could cold smoke them. Or warm at sub 200° temps, but not for very long.

I suggest your favorite marinade for 4-8 hours and then direct heat grilling to 140° IT or higher.
You want some maillard reaction, some sear/char, for enhanced flavor.

I don't ever recommend Low-n-Slow smoking for individual thick cut single ribs or racks.
Minimum 275° for best results.

Just my $0.02

 

[thirdeye]

For USDA Select, even though they are from the belly of the steer, they have some nice marbling. I agree with using low grilling temps and I cook mine raised direct, about 10" above the coals. This marinade has sugar, so be mindful of that when grilling, sugar can cause premature darkening or even burning if your coals are too hot. Here is my Bulgogi style marinade, which I also use on racks of domestic lamb:

Korean Bulgogi Style Marinade – Marinade times of 4 hours for thinner meats, and up to 24 hours for 1" thick steaks or chops.

1/3 to 1/2 cup soy sauce (I prefer 1/3 cup)
1/4 cup rice wine (or dry sherry)
1/4 cup water
4 Tbsp finely chopped green onion
1 Tbsp finely minced garlic (at least)
1 - 2 teaspoons finely grated fresh ginger (or ginger paste, or cracked ginger)
2 teaspoons crushed red pepper
1 Tbsp sugar
1 teaspoon dark (Asian) sesame seed oil
1/2 teaspoon fresh ground black pepper
2 Tbsp toasted, crushed sesame seeds (we have these in a jar or you can fresh toast them)
Mix the marinade and sample. If it is too strong, thin with water to taste.

 

[jcam222]

I’m with Chile and JJ , these are begging to be marinated and grilled. Will be damn delicious too.

 

[SmokyMose]

I'm with the marinate and grill folks. Those look pretty thin...

 

[Bytor]

Thanks all for the suggestions. I think I will definitely put on some marinade this evening. I have some really good store bought Bulgogi marinade I used a couple months ago on some BB racks that turned out great. Now that I have a pretty good time frame in mind, I can plan accordingly.

I'll post again tomorrow.

Cheers!

 

[Bytor]

Well, thanks for the advice above. These turned out really well and got scarfed up in a hurry. I used the remaining from the two jars of sauce as the marinade and before I flipped them over on the grill. About 4 minutes per side and they quickly came up to around 145-150 give or take for their thickness variation.

 

[pushok2018]

Looks nice and tasty from here!

 

[chilerelleno]

Hell yeah!

 

[ozzz]

Man those look good.

 

[gary s]

Great Job, They look perfect

Gary

 

[SmokyMose]

Two thumbs up! Those look great!
Gotta love that Hoisin sauce :-)